One of my favorite things about Hong Kong dining is that all great Chinese restaurants run exquisite tea programs. They do so without making a big deal out of it. It’s a show but there’s no excess. Every move in presentation and service, and every tea on the menu has a purpose. It doesn’t feel like they’re trying too hard. It feels natural. And the tea is always steeped just right.

For today, scenes from a recent lunch at Lung King Heen inside Four Seasons Hong Kong. Five courses from Chef Chan (neat tidbit: he was the first Chinese chef to receive three Michelin stars), each paired with a different tea from their house collection.

This is the newest harvest of the ‘A’a Black from Eliah and Cam…remember our visit? The leaves are grown on the Hilo side of the island, right on Mauna Kea volcano. All the processing (hand-rolled) is done right on the farm, and the tea brews up clear and vibrant. Just right for a New York winter.